Recipe of Award-winning Eggplant Potato Curry with Fennel

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Any-night-of-the-week Eggplant Potato Curry with Fennel. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggplant Potato Curry with Fennel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Potato Curry with Fennel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant Potato Curry with Fennel is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggplant Potato Curry with Fennel estimated approx 50 minutes.

To get started with this recipe, we must first prepare a few ingredients. You can have Eggplant Potato Curry with Fennel using 17 ingredients and 18 steps. Here is how you can achieve that.

#spiceweek4 #spiceroute #cookpadindai #simplecooking A very simple yet tasty , delicious dish infused with Fennel seeds as well as powder . The flavour of Fennel seeds is quite strong . This makes the dish delicious.. Hope you ll like it .. Enjoy..

Ingredients and spices that need to be Make ready to make Eggplant Potato Curry with Fennel:

1. 4 med sized thin long eggplant
2. 2 big potatoes cut into 6 PC's each longitudinally,
3. 4 tbsp mustard oil & 3 tbsp mustard oil for frying,
4. 1/2 tsp kalonji seeds,
5. 1/2 tsp saunf,
6. 1 med sized onion sliced,
7. 1 tsp grated garlic,
8. 1/2 tsp grated ginger,
9. 1/2 tsp haldi powder,
10. 1 tsp red chilli powder,
11. 1 tbsp dhania powder,
12. 2 tbsp fresh tomato puree,
13. to taste, Salt
14. 1/2 tsp saunf powder,
15. 1/4 tsp garam masala powder,
16. 1 tbsp desi ghee,
17. 4 green chilli slitted,

Instructions to make to make Eggplant Potato Curry with Fennel

1. Cut eggplant longitudinally into 4 pcs, wash it, keep aside.
2. Wash potatoes, keep aside
3. Take a wok, add 3 tbsp oil, heat it.
4. Fry eggplant pcs at high flame, till light brown. Do the same with potatoes also, keep aside.
5. Now add rest of the oil in the same wok, heat it.
6. Add kalonji & saung (fennel seeds), let it splutter.
7. Add sliced onion, stir fry it until light brown.
8. Goes in ginger garlic grated, give a stir, add lil water to avoid burning. Saute it until rawness is released.
9. Mix haldi, dhania & red chilli powder with lil water, add in the masala, stir fry it until oil has oozed out.
10. Now add tomato puree & salt, give a stir. Lower the flame now, cover it with the lid, cook it until oil has oozed out.
11. Open the lid, increase the flame, add garam masala powder & saunf powder, stir it for a sec.
12. Add veggies now, stir fry it gently for a minute. Add desi ghee, stir it again for a minute.
13. Now add 1 cup water, stir it. Give a boil.
14. Lower the flame, cover it again, cook it until veggies aur almost cooked.
15. Open the lid, increase the flame, add green chilli, stir it very gently. Cook it for a minute.
16. Turn off the flame, cover it for 5 minutes.
17. Take out in a serving bowl, garnish it with chopped dhania patta.
18. Can be served along with Roti or Paratha.

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So that's going to wrap it up with this special food Recipe of Speedy Eggplant Potato Curry with Fennel. Thanks so much for reading. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!